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Pork with prunes and chesnuts
Pork with prunes and chestnuts
Directions
- Mix in a bowl the sweet wine, the prunes, the chestnuts and the tea. Leave it overnight on the fridge.
- Heat oil in a large saucepan and saute pork pieces until brown.
- Add the glass of red wine and one glass of water and let it simmer for more than 2 hours until meat is tender.
- Then add the mix and bring again to a boil.
- Let the pork absorb most of the juice and be sure that is tender enough before you remove from heat.
- Serve with rice.
Ingredients
- 1 kg boneless pork, cut in pieces
- 20 prunes
- 20 chestnuts
- 1 glass of mavrodafni wine (a greek sweet red wine from Patras), any sweet wine will be appropriate
- 1 glass red wine
- 1 cup of strong european tea
- Oil
- 1 glass of water
- Salt
- Pepper
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